System and method for producing par-baked pizza crusts

ABSTRACT

A system for producing par-baked pizza crusts from dough portions includes a pan adapted to support the dough portions. A lid assembly is positioned to contact each dough portion. The dough portions are par-baked in an oven, while the lid assembly contacts the dough portions, in order to produce par-baked pizza crusts.

TECHNICAL FIELD OF THE INVENTION

[0001] This invention relates to the field of pizza preparation and moreparticularly to a system and method for producing par-baked pizzacrusts.

BACKGROUND OF THE INVENTION

[0002] Traditionally, pizzas have been made at restaurants by mixingdough ingredients, rolling and shaping the dough into a round disc,placing various toppings on the dough, and then baking the pizza tocompletion. However, in many restaurants, there is a need to producepizza in a more timely fashion due to the high volume of pizza orderedand the customers' expectations of quick service. An alternate methodthat has been used to speed up the pizza-making process is to obtainfrozen dough from a centralized source, thus eliminating the mixing stepand reducing the time required to make the pizza in the restaurant.

[0003] Baking pizza crust dough from “scratch” or frozen dough requiresa relatively long baking time. This is particularly true for certainspecialty pizzas, such as deep-dish style pizzas. Furthermore, due tovariances in the method by which the dough is formed, the resultingpizza crusts may have an inconsistent texture and taste. Moreover, whenraw dough is made or when frozen dough is thawed, the dough must be usedwithin a relatively short period of time.

SUMMARY OF THE INVENTION

[0004] Accordingly, a need has arisen for a type of pizza crust that maybe pre-made and stored for a relatively long period of time. Inaddition, a need also exists for a method of partially cooking a pizzacrust prior to a customer's order, so that the final cooking time afterthe order is received will be reduced. Moreover, a need has arisen for aprocess of baking a pizza crust that produces pizza crusts having aconsistent form, texture, and taste. The present invention provides asystem and method for producing par-baked pizza crusts that addressesshortcomings of prior systems and methods.

[0005] According to one embodiment of the invention, a system forproducing par-baked pizza crusts includes a pan adapted to support anumber of dough portions. A lid assembly is positioned to contact eachdough portion. The system also includes an oven used to par-bake thedough portions, with the lid assembly contacting the dough portions, inorder to produce par-baked pizza crusts.

[0006] In a particular embodiment, the system also includes a mixer thatcombines a number of ingredients to produce pizza crust dough. The doughmay be bulk-proofed in a tub after the dough is mixed. A sheeter formsthe dough into a sheet, and a cutter cuts the dough portions out of thesheet. Further, once the dough portions have been deposited on the pan,the system includes a proofer through which the pan travels to proof thedough portions. A lidding apparatus may also be included that positionsthe lid assembly on the pan after the pan exits the proofer, but beforeit goes into the oven.

[0007] Embodiments of the present invention provide numerous technicaladvantages. For example, par-baking a pizza crust according to oneembodiment of the invention reduces the final cooking time that isrequired to cook a topped pizza crust. This advantage allows arestaurant serving pizzas to deliver its product more quickly to theconsumer, and allows the restaurant to produce a higher quantity ofpizzas. Furthermore, par-baking pizza crusts according to teachings ofthe present invention produces cost savings in equipment and labor dueto the centralized production of the par-baked pizza crusts. Instead ofeach restaurant having to prepare and cook pizza crust dough fromscratch, the dough can be prepared at a few central locations, par-bakedat those locations, and then shipped to individual restaurants orconsumers for later use. In addition, the present invention provides anautomated system that enables the par-baked crusts to be mass-producedat these central locations.

[0008] Further advantages of the present invention include the abilityto create pizza crusts that may be stored for longer periods of timethan raw pizza dough, thus reducing the cost of wasted pizza dough. Inaddition, the use of a lid assembly incorporating teachings of thepresent invention in the par-baking process provides pizza crusts havinga consistent and optimal form. One way that such a consistent form isachieved is through the use of alignment members that align the lidassemblies with their associated pans. In addition, a number ofapertures are provided in lids of the lid assemblies to allow gases andmoisture to escape from the crust that might otherwise cause the crustto have an undesirable form.

[0009] The use of such a lid assembly also provides an appropriateamount of heat and moisture transfer to and from the pizza crust to givethe pizza crust a consistent, pleasing texture and taste. For example,the material from which the lids are fabricated may be used to controlthe amount of heat transfer to the crust. Furthermore, the presentinvention provides a system and method that produce a par-baked pizzacrust that, when cooked a final time with toppings, tastes similar to orbetter than a pizza cooked in one step from raw dough with toppings.

[0010] Other technical advantages are readily apparent to one skilled inthe art from the following figures, descriptions, and claims.

BRIEF DESCRIPTION OF THE DRAWINGS

[0011] For a more complete understanding of the present invention andthe advantages thereof, reference is now made to the followingdescriptions taken in connection with the accompanying drawings inwhich:

[0012]FIG. 1A is a schematic diagram showing a first portion of a systemfor producing par-baked pizza crusts according to teachings of thepresent invention;

[0013]FIG. 1B is a schematic diagram showing a second portion of thesystem for producing par-baked pizza crusts;

[0014]FIG. 1C is a schematic diagram showing a third portion of thesystem for producing par-baked pizza crusts;

[0015]FIG. 2 is an isometric drawing of a lid assembly and a panconstructed according to teachings of the present invention;

[0016]FIG. 3 is a schematic diagram in section with parts broken awayshowing a pizza dough portion positioned between a lid assembly and apan according to teachings of the present invention;

[0017]FIG. 4 is a schematic diagram showing a pizza crust par-bakedaccording to teachings of the present invention; and

[0018]FIG. 5 is a flow chart illustrating a method of par-baking a pizzacrust according to teachings of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

[0019] Embodiments of the present invention and its advantages are bestunderstood by referring to FIGS. 1A through 5 of the drawings, likenumerals being used for like and corresponding parts of the variousdrawings.

[0020] FIGS. 1A-1C are schematic diagrams showing a system for producingpar-baked pizza crust incorporating teachings of the present invention.Par-baking system 10 includes a number of different elements thatoperate together in an assembly line to increase the efficiency of thepar-baking process. These elements are described below in conjunctionwith FIGS. 1A-1C.

[0021]FIG. 1A shows the first section of system 10. The assembly line ofsystem 10 starts with a mixer 15. The various ingredients used to makethe pizza crust dough are inserted into mixer 15, and mixer 15 combinesthe ingredients to form dough. The dough exits mixer 15 through anextruder 17. The extruded dough then enters a sheeter 20. Sheeter 20forms the extruded dough into a flat sheet. In a particular embodiment,sheeter 20 includes a number of rollers. The dough passes between orunder these rollers, and the rollers form the extruded dough into asheet having a desired thickness. Successive rollers may be used toincreasingly thin the sheet of dough.

[0022] Alternatively, the dough may be placed in a tub or containerafter leaving mixer 15, so that the dough may be bulk-proofed.Bulk-proofing at this stage has certain advantages that will bedescribed in detail below. The bulk-proofing may last from fifteen tosixty minutes, depending on the length of a subsequent proofing,described below in conjunction with FIG. 1B. Once the dough isbulk-proofed, it is then extruded into sheeter 20.

[0023] Once the dough leaves sheeter 20, it is conveyed to a cutter 25.Cutter 25 cuts dough portions 30 out of the sheet of dough. Doughportions 30 may have any desired shape, such as a circle, a square, arectangle or an oval. In the illustrated embodiment, cutter 25 comprisesa cutter drum 27 which has a series of cutting forms 29. Cutting forms29 cut dough portions 30 out of the sheet of dough, much like a cookiecutter cuts cookies. As the sheet of dough moves through cutter 25,cutter drum 27 rotates over the dough, and cutting forms 29 cut doughportions 30 out of the dough sheet. Typically, there will be more thanone cutting form 29 disposed around the circumference of cutter drum 27.In addition, there will typically be multiple cutting forms 29 disposedalong the width of cutter drum 27. Although a particular embodiment hasbeen described, it will be understood that system 10 may employ anysuitable method of sheeting the dough and cutting pizza crust shapes outof the sheet of dough. In addition, system 10 may include a mechanismthat cuts the dough sheet into strips, and then separates these stripsbefore they enter cutter 25. Because the strips are separated, cuttingforms 29 may cut close to the edges of the strips, thus reducing theamount of dough left as webbing between the dough portions aftercutting, but still leaving space between adjacently spaced doughportions.

[0024] Once the cut sheet of dough leaves cutter 25, a conveyor 40 pullsthe sheet of dough over an opening leading to conveyor 42. As conveyor40 pulls the sheet of dough over this opening, dough portions 30 fallinto the opening and onto conveyor 42. Conveyor 40 pulls the remainingwebbing 44 of the dough over the opening, and may return this webbing toan earlier point in system 10 for reuse, as indicated by arrow 46.

[0025] In a particular embodiment, a conveyer 37 moves a plurality ofpans 100 under an oiler 35 that is located in a separate portion ofsystem 10. As pans 100 (which are illustrated in cross-section) moveunder oiler 35, oiler 35 deposits a layer of oil in a plurality ofrecesses 110 located in each pan 100. This oil is later used to create abottom fried surface on the par-baked pizza crusts. After being oiled,conveyor 37 moves pans 100 under conveyor 42, at which point doughportions 30 are each deposited into one of a plurality of recesses 110located in pans 100. Alternatively, pans 100 may be conveyed underconveyor 42 without being oiled in this manner.

[0026] In system 10, the number of cutting forms 29 positioned along thewidth of cutter drum 27 (or the number of any other cutters used acrossthe width of system 10) is equal to the number of recesses 110 locatedalong the width of pans 100. The dimension referred to as widthrepresents the dimension perpendicular to the plane of the page on whichFIG. 1A is depicted. Similarly, the positioning between subsequent rowsof dough portions 30 is equal to the spacing between subsequent rows ofrecesses 110 in pans 100. Therefore, there is a one-to-onecorrespondence of dough portions 30 that are cut and recesses 110 inwhich dough portions 30 are deposited.

[0027] Referring now to FIG. 1B, once conveyor 42 deposits doughportions 30 in pans 100, pans 100 are conveyed to a pair of proofers 40a and 40 b. Environmental control units 42 a and 42 b control thetemperature and humidity in proofers 40 a and 40 b, respectively.Environmental control units 42 a and 42 b condition the air insideproofers 40 a and 40 b to a temperature of approximately one hundredfive degrees Fahrenheit and a humidity of approximately eighty-fivepercent. The conditions inside proofers 40 a and 40 b cause doughportions 30 in pans 100 to rise in preparation for par-baking.

[0028] In the illustrated embodiment, pans 100 containing dough portions30 first enter proofer 40 a. A lifting mechanism 44 conveys pans 100from the bottom to the top of proofer 40 a in a spiraling motion. Oncepans 100 reach the top of proofer 40 a, they are conveyed to proofer 40b. At this point, a lowering mechanism similar to lifting mechanism 44conveys pans 100 from the top to the bottom of proofer 40 b. Each pan100 spends a total of approximately twenty to sixty minutes in proofers40 a and 40 b. The total proofing time in proofers 40 a and 40 b dependson whether the dough was bulk-proofed after mixing.

[0029] In order to obtain a desired texture of the dough, the doughneeds to be proofed for a selected period of time necessary to obtainthat texture. The dough may be proofed for this selected period of timeby bulk proofing, proofing in proofers 40 a and 40 b, or a combinationof both. Thus, by initially bulk-proofing the dough, the total timerequired in proofers 40 a and 40 b is reduced. The less proofing timethat is required in proofers 40 a and 40 b, the faster dough portions 30can be run through proofers 40 a and 40 b. Therefore, through-put can beincreased by using a bulk-proofing step. The length of proofing timerequired at each stage can vary greatly, but typical proofing times mayinclude approximately forty-five minutes of bulk-proofing, andapproximately thirty minutes of proofing in proofers 40 a and 40 b.

[0030] Furthermore, although a particular embodiment has beenillustrated, it should be understood that system 10 contemplates thatthe number of proofers, the way in which pans 100 travel throughproofers 40 a and 40 b, the conditions inside proofers 40 a and 40 b,and the proofing time may all be varied. For example, although twoproofers 40 a and 40 b are illustrated, a single proofer 40 may also beused. In such a case, the height of proofer 40 might be increased toapproximately equal the total height of proofers 40 a and 40 b, or thespeed at which pans 100 travel through proofer 40 might be reduced.

[0031] Once each pan 100 leaves proofer 40 b, it is conveyed to alidding apparatus 50. In the illustrated embodiment, a plurality of lidassemblies 200 enter the top of lidding apparatus 50 and are moveddownward by a lowering mechanism 52. Simultaneously, pans 100 move underlowering mechanism 52 such that when an individual lid assembly 200reaches the bottom of lowering mechanism 52, a pan 100 is positioneddirectly under and aligned with lid assembly 200. At this point,lowering mechanism 52 positions lid assembly 200 on top of correspondingpan 100. When lid assembly 200 is so positioned, a plurality of lids oflid assembly 200 are aligned with and rest on top of corresponding doughportions 30 positioned in recesses 110 of pan 100. The interaction oflid assemblies 200 and pans 100 is discussed in further detail inconjunction with FIG. 2. It will be understood that other suitablemethods of positioning lid assemblies 200 on top of pans 100 may be usedin conjunction with system 10. For example, the “lidding” step may beperformed manually, instead of by a machine.

[0032] Referring now to FIG. 1C, after leaving lidding apparatus 50, pan100, with lid assembly 200 and corresponding dough portions 30, isconveyed to an oven 60. Oven 60 par-bakes proofed dough portions 30.Par-baking is a process by which oven 60 partially bakes dough portions30 to form par-baked pizza crusts. Oven 60 is maintained at temperatureof approximately three hundred fifty to seven hundred degreesFahrenheit, and dough portions 30 are par-baked in oven 60 for a periodof approximately three to five minutes. While dough portions 30 are inoven 60, the corresponding lids 210 of lid assembly 200 interact withdough portions 30 to provide several functions. These functions aredescribed in conjunction with FIG. 3.

[0033] After pans 100 leave oven 60, they are conveyed to a deliddingapparatus 70. Delidding apparatus 70 operates in a similar fashion tolidding of apparatus 50. A delidding mechanism 72 lifts lid assembly 200off of pan 100, and moves lid assembly 200 to the top of deliddingapparatus 70. At this point, a conveyor may transfer lid assembly 200back to lidding apparatus 50 for reuse. It will be understood that anysuitable method may be utilized in conjunction with system 10 forremoving lid assemblies 100 from pans 200. For example, as with thelidding operation, the delidding function may be performed manually.

[0034] After delidding mechanism 70 removes the lid assembly 200 fromeach pan 100, pans 100 leave delidding apparatus 70. At this point,par-baked pizza crusts 62 are removed from pan 100. A conveyor may thentransport each pan 100 back to oiler 35 to be re-oiled and used again inthe par-baking process. After removal from pan 100, par-baked pizzacrusts 62 are refrigerated or frozen, packaged, and shipped for use.

[0035]FIG. 2 illustrates an isometric view of pan 100 and correspondinglid assembly 200. Pan 100 includes a plurality of recesses 110 thatcorrespond in shape to dough portions 30. Recesses 110 may be stamp orpressed into pan 100 if pan 100 is made of metal. Although pan 100 isshown in FIG. 2 with six recesses 110, any number of recesses 110 may beused. The number of recesses 110 is only limited by the size andconfiguration of the various elements of the par-baking system in whichpans 100 are used. For example, for use in system 10, the number ofrecesses 110 located across the width of pan 100 should equal the numberof cutting forms 29 located across the width of cutter drum 27.Furthermore, the size of pan 100 is limited by the size of the elementsof system 10, such as lidding apparatus 50, delidding apparatus 70, andproofers 40 a and 40 b.

[0036] The shape of pan 100 may be rectangular, square, circular, or anyother shape in which recesses 110 can be disposed. Pan 100 may be madeout of a metal, such as aluminum, however, any other suitable bakingmaterials may be used, such as ceramics or glass. If pan 100 is made ofmetal, recesses 110 may be stamped or pressed into the metal. However,in alternate embodiments, pan 100 may not include recesses 110. Pan 100may simply be a flat sheet upon which dough portions are deposited.

[0037] Lid assembly 200 includes a plurality of lids 210 that aremounted to a frame 220 in an array. An array can be any arrangement ororganization of lids 210. Lid assembly 200 is constructed such that thenumber of lids 210 equals the number of recesses 110 in correspondingpan 100. Furthermore, lids 210 are mounted to frame 220 such that whenframe 220 is aligned with pan 100, each lid 210 is generally concentric,centered, or aligned with a corresponding recess 110. Lid assembly 200further includes one or more alignment members 230. Alignment members230 are constructed to be coupled with a corresponding alignment member120 of pan 100 when lid assembly 200 and pan 100 are in alignment. Inthe illustrated embodiment, alignment members 230 comprise locatingpins, and alignment members 120 comprise locator holes. Other suitablemethods for alignment may be used, such as the use of other types ofmale/female connectors or alignment of the edges of pan 100 and lidassembly 200.

[0038] In a particular embodiment, frame 220 is constructed of aplurality of elongate members 222 and 224. Lids 210 are arranged in rowsand columns. For example, in the illustrated embodiment, there are twocolumns and three rows. Elongate members 222 are disposed along eachcolumn of lids 210, and each lid 210 is coupled to an elongate member222. Elongate members 222 may be coupled to lids 210 through the use ofrivets, welding or other appropriate fastening techniques. Additionalelongate members 222 may run parallel to, but not coupled to, thecolumns of lids 210. Such additional elongate members 222 provideadditional structural rigidity and weight.

[0039] Elongate members 224 are disposed along each row of lids 210.Each elongate member 224 is coupled to elongate members 222 at thepoints at which they cross by welding or another appropriate fasteningmethod. Elongate members 224 may also be coupled directly to lids 210.Furthermore, frame 220 may have any configuration that allows for thepositioning of lids 210 in an array. Therefore, elongate members 222 and224 need not be used. For instance, frame 220 might be a unitary sheetof material, such as metal, having lids 210 coupled to it at appropriatepoints. Such a sheet of metal might alternatively have lids 210 stampedinto the metal, as recesses 110 are stamped in particular embodiments ofpan 100. Alternatively, if only a single row or column of lids 210 isutilized, frame 220 might include only a single metal bar or rod.

[0040] Lid assembly 200 further includes a pair of ledges 240 located onopposite sides of frame 220. Lidding apparatus 50 and deliddingapparatus 70 may use ledges 240 in order to lift, lower, or otherwisemanipulate lid assembly 200. Ledges 240 may be made from a metal, suchas aluminum, however, other suitable materials may be used.

[0041] Each lid 210 of lid assembly 200 includes a generally flatcentral portion 214. A plurality of apertures 212 extend through centralportion 214. Each lid 210 also includes a flange 216 that extendsupwardly and outwardly from central portion 214. The functions ofcentral portion 214, apertures 212 and flange 216 will be discussedbelow in conjunction with FIG. 3. Each lid 210 also includes a lip 218that extends outwardly from flange 216. Lip 218 provides a flat surfaceon which to mount lids 210 to frame 220. The various elements of lid 210may be formed from a metal, such as aluminum, however, other suitablematerials may be used, such as ceramics, glass, or other suitablematerials. Central portion 214, flange 216 and lip 218 may be formed outof a single piece of material that is formed to create these variouselements. It should be noted that the material used to fabricate lid 210can be used to control the heat transfer to the dough discs. Forexample, one advantage of using a metal, such as aluminum, is that themetal acts as a thermal conductor to give the upper surface of the crusta crispy texture desired by some consumers. However, materials with ahigher thermal resistance, or multiple layers of metal having aninsulating layer of air between the metal layers, may be used to reducethe amount of heat that reaches the crust during par-baking.

[0042]FIG. 3 is a schematic diagram illustrating the configuration ofdough portion 30 as it is positioned between recess 110 of pan 100 andlid 210 of lid assembly 200 during par-baking in oven 60. Dough portion30 is shown in the process of being par-baked into pizza crust 62. Lidassembly 200 performs several functions in forming pizza crust 62.First, lid assembly 200 forms dough portion 30 into the desired shape ofpizza crust 62 through compression. Due to the overall weight of lidassembly 200, lid 210 compresses dough portion 30 when it is placed overdough portion 30. In the illustrated embodiment, lid 210 includescentral portion 214 and flange 216, that extends upwardly and outwardlyfrom the perimeter of central portion 214. As lid 210 presses into doughportion 30, central portion 214 forms a generally flat topping area 64in the center of pizza crust 62. Because the size of central portion 214is smaller than the size of recess 110 that contains dough portion 30,central portion 214 forms a raised rim 66 around topping area 64 ofdough portion 30. In addition, the slope of flange 216 helps to shaperim 66. FIG. 4 shows topping area 64 and rim 66 of pizza crust 62 afterit has been par-baked in oven 60.

[0043] Furthermore, due to the weight of lid assembly 200, gasesproduced by dough portion 30 during par-baking cannot move or tilt lidassembly 210 so as the create a non-uniform crust 62. Instead, as gasesare produced by dough portion 30 during parbaking, such gases passthrough apertures 212 of lid 210. This particular function of lid 210prevents large gas “bubbles” from forming and being baked into pizzacrust 62.

[0044] Another function of lid 210 is to control the amount of heat andmoisture transferred to and from dough portion 30. The material fromwhich lid 210 is fabricated controls the amount of heat transfer to andfrom dough portion 30. Lid 210 may be made from aluminum, which has ahigh thermal conductivity. Specifically, aluminum has a higher thermalconductivity than air. Therefore, oven 60 transfers more heat to doughportion 30 during par-baking than would be transferred to dough portion30 without the presence of lid 210. The number and size of apertures 212in lid 210 control the amount of moisture allowed to evaporate fromdough portion 30. Moisture is allowed to escape in order to properlycook dough portion 30. In addition, as described above, apertures 212also allow the escape of gases, such as carbon dioxide, from doughportion 30.

[0045] Referring now to FIG. 5, a flow chart illustrating a method ofpar-baking pizza crusts is shown. The method begins at a step 410 wheredough ingredients are placed into mixer 15 and combined to form pizzadough. The dough is then extruded from mixer 15 at step 412, and sheeter20 rolls the dough into a sheet at step 414. Next, cutter 25 cuts doughportions 30 out of the dough sheets at step 416. A conveyor 40 returnsdough webbing 44 to mixer 15 for reuse at step 418.

[0046] An oiler 35 deposits a layer of oil into the bottom of recesses110 in pan 100 at step 420. Conveyer 42 deposits cut dough portions 30into recesses 110 of pan 100 at step 422. Pan 100 containing doughportions 30 then enters proofer 40 a, which proofs dough portions 30 afirst time at step 424. This process may be repeated in proofer 40 b atstep 426. Once proofers 40 a and 40 b have proofed dough portions 30,lidding apparatus 50 places lid assembly 200 over pan 100 and doughportions 30 at step 428. Lidding apparatus 50 positions lid assembly 200such that each lid 210 is in contact with a corresponding dough portion30. Pan 100 and its lid assembly 200 then enter oven 60, and oven 60par-bakes dough portions 30 at step 430.

[0047] After oven 60 par-bakes dough portions 30 to produce par-bakedpizza crusts 62, and pan 100 has exited oven 60, delidding apparatus 70removes lid assembly 200 from pan 100 at step 432. A conveyor returnslid assembly 200 to lidding apparatus 50 for reuse at step 434.Par-baked pizza crusts 62 are removed from pan 100 at step 436, and aconveyor returns pan 100 to oiler 35 for reuse at step 438.

[0048] Par-baked crusts 62 are cooled to room temperature, refrigerated,or frozen at step 440. Freezing may be accomplished by placing crusts 62in a spiral freezer. The cooled or frozen crusts 62 are packagedindividually or in groups, as needed, at step 442. Packaged pizza crusts62 are shipped to an end user at step 444. Typically, this end user willbe a restaurant that serves pizzas, however, the end user may be anindividual consumer. The end user removes pizza crust 62 from thepackaging, and places one or more toppings on crust 62 at step 446. Theend user bakes par-baked pizza crust 62 with the toppings to form acompleted pizza that is ready to eat at step 448. Because oven 60par-bakes pizza crust 62 at step 430, the duration of the baking time atstep 448 is decreased from that of the traditional baking time of apizza baked in one step. Furthermore, par-baking pizza crusts 62produces cost savings in equipment and labor due to the centralized andautomated nature of system 10. Moreover, the placement of lid assembly200 over dough portions 30 in oven 60, produces crusts 62 that have aconsistent and optimal form, texture, and taste.

[0049] Although the present invention has been described with severalembodiments, a myriad of changes, variations, alterations,transformations, and modifications may be suggested to one skilled inthe art, and it is intended that the present invention encompass suchchanges, variations, alterations, transformations, and modifications asfall within the scope of the appended claims.

What is claimed is:
 1. A method for producing par-baked pizza crusts,comprising: mixing a plurality of ingredients to produce pizza crustdough; forming the dough into a sheet; cutting a plurality of doughportions out of the sheet; depositing the dough portions on a pan;proofing the dough portions; positioning a lid assembly to contact theproofed dough portions; and par-baking the dough portions in an ovenwhile the lid assembly is in contact with the dough portions to producepar-baked pizza crusts.
 2. The method of claim 1, wherein depositing thedough portions on the pan comprises depositing each dough portion into acorresponding recess in the pan.
 3. The method of claim 2, furthercomprising depositing a layer of oil in the bottom of each recess of thepan before depositing the dough portions in the recesses, the layer ofoil contributing to the production of a bottom fried surface of thepar-baked pizza crusts.
 4. The method of claim 1, further comprisingbulk-proofing the dough before forming the dough into a sheet.
 5. Themethod of claim 1, further comprising: removing the lid assembly afterpar-baking; and removing the par-baked pizza crusts from the pan.
 6. Themethod of claim 5, further comprising: recirculating the pan after thepar-baked pizza crusts have been removed from the pan such thatadditional dough portions may be positioned on the pan for proofing andpar-baking; and recirculating the lid assembly after the lid assemblyhas been removed such that the lid assembly may be repositioned tocontact additional proofed dough portions.
 7. The method of claim 1,further comprising: topping the par-baked pizza crusts with a pizzatopping; and baking the topped pizza crusts to produce pizzas forconsumption.
 8. A method for producing par-baked pizza crusts,comprising: positioning a plurality of dough portions on a pan;positioning a lid assembly such that the lid assembly contacts eachdough portion; and par-baking the dough portions in an oven while thelid assembly contacts the dough portions to produce par-baked pizzacrusts.
 9. The method of claim 8, wherein positioning the lid assemblycomprises positioning a lid assembly having a plurality of lids suchthat each lid contacts a corresponding dough portion.
 10. The method ofclaim 8, wherein positioning the dough portions on the pan comprisesdepositing each dough portion in a corresponding recess of the pan. 11.The method of claim 10, further comprising depositing a layer of oil inthe bottom of each recess of the pan before depositing the doughportions in the recesses, the layer of oil contributing to theproduction of a bottom fried surface of the par-baked pizza crusts. 12.The method of claim 8, further comprising: mixing a plurality ofingredients to produce pizza crust dough; forming the dough into asheet; and cutting the plurality of dough portions out of the sheet. 13.The method of claim 12, further comprising: bulk-proofing the doughprior to forming the dough into a sheet; and proofing the dough portionsafter positioning the dough positions on the pan, wherein the steps ofbulk-proofing and proofing have a total duration of greater thanforty-five minutes.
 14. The method of claim 8, further comprisingproofing the dough portions on the pan for at least forty-five minutesbefore positioning the lid assembly.
 15. The method of claim 8, furthercomprising: topping the par-baked pizza crusts with a pizza topping; andbaking the topped pizza crusts to produce pizzas for consumption.